An egg with its shell dissolved in vinegar (a “naked egg”) demonstrates osmosis. In water, the egg swells as water enters through the semi-permeable membrane. In corn syrup, the egg shrinks as water leaves the egg.

1. Prepare a “naked egg” by soaking a raw egg in vinegar for 24–48 hours until the shell dissolves.
2. Weigh the egg and record its mass.
3. Place the naked egg into a jar and cover it completely with salt water.
4. Place another naked egg in water as a control.
5. Leave both jars for 24 hours in a cool place or refrigerator.
6. Remove the eggs and observe changes in size, texture, and weight.
7. Weigh each egg again and record.

The Naked Egg and Osmosis - The Sci Guys:

📄 Naked Eggs: Osmosis - Science World: https://www.scienceworld.ca/resource/naked-eggs-osmosis/

• Soak another egg in corn syrup and compare results.
• Use water with food coloring to see if the color also diffuses.
• Leave the egg longer than 24 hours and track mass changes over several days.

• Handle naked eggs carefully - they are fragile and can burst easily.
• Keep raw eggs refrigerated during the experiment to reduce bacterial growth.
• Wash hands thoroughly after handling raw eggs.
• Dispose of eggs properly after the experiment; do not eat them.

• Why is your naked egg that was soaked in vinegar bigger than a shelled egg? (Because water moved from the vinegar into the egg through osmosis, making it swell.)
• Why does the egg in corn syrup change shape and weight? (Because water moved out of the egg into the corn syrup, causing it to shrink.)
• Does the egg soaked in water change shape and weight? (Yes, it becomes larger because water enters the egg.)
• What could you do to return the egg to its original form? (Place the shriveled egg back into water so it reabsorbs water through osmosis.)